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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center. Ingredients:
1/4 cup butter |
1 large onion, chopped |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
1 (16 ounce) can pumpkin puree |
15 fresh cilantro leaves |
2 cups low-fat plain yogurt |
1 (14 ounce) can low-sodium chicken broth |
1/4 cup 2% milk |
Directions:
1. Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until soft, about 5 minutes. Add curry powder, salt, and cinnamon to the onion; cook and stir 1 to 2 minutes more.
2. Transfer onion mixture to a blender with pumpkin puree and cilantro; blend until smooth. Add yogurt; blend again until smooth and pour into saucepan over low heat. Stir chicken broth and milk through the pumpkin mixture; stirring occasionally, cook until hot, about 10 minutes.
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